We made these scrumptious bites over the past weekend. They were gobbled up quite quickly. Yumm-O.
We used refrigerated Buttermilk Biscuits, cut them in half and place each half in a lightly coconut oil lined cupcake baker. We sauteed pre cooked shrimp and seasoned with chives and mayo. Placed the shrimp marinade on top of the biscuit dough and placed in oven 15-20 minutes and Voila!
Now that it is finally warm in the CT, let’s start enjoying the outdoors.
A recipe I am in love with here.
Lemon Chicken/ Roasted or Grilled (YUMM-O)
1 3 ½-pound chicken, flattened
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Ah it is so nice to eat bread without guilt. While in Whole Foods this past weekend, I bought Against The Grain Baguette. Heated in the oven and topped with good butter it was simply divine. Thank you.
Our September Issue is now available.
The must have of the season! We adore this!
Something we are eyeing!
Pre-Fall links: 1 | 2 | 3
The Power of Tea
I just made this fresh batch of Hibiscus Tea with Lime and Coconut flavor. Yumm-O!
My little Recipe:
2 oz of dried Hibiscus Tea leaves
2 TBSP of Coconut Oil
2 TBSP of Agave
Bring 4 cups of water to boil. Add in dried Hibiscus leaves and simmer for 10-15 mins. Drain tea from leaves. I keep my leaves and dry them out for 1 more usage later.Take liquid into a pitcher and add Agave, Coconut Oil and freshly squeeze in the Limes. You can leave the limes in for added flavor. Refrigerate for 1 hour prior to taste. You may want to add more water or a seltzer (as desired) since the mixture is quite strong.
Some health benefits here and here.
Peach + Gin
We’ll be trying this recipe this year. Click here for the printable version.
Courtesy of Adventures in Cooking.